Lemony Rigatoni with Spinach, Arugula, and Pine Nuts
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 - 4
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Course
Main Course
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Cuisine
Italian
Lemony Rigatoni with Spinach, Arugula, and Pine Nuts
Description
This pasta dish begins by cooking rigatoni to al dente in salted water. Meanwhile, yellow onion and crushed red pepper flakes are caramelized in olive oil to build a gentle spicy base. Minced garlic is added briefly, then combined with lemon juice and butter off the heat to create a bright, silky sauce. Once the pasta is drained, it’s added back to the skillet along with fresh baby spinach, arugula, and toasted pine nuts, tossing everything together and seasoning with sea salt and freshly cracked black pepper to taste. The sauce clings to the rigatoni, coating each piece evenly, with reserved pasta water adjusting consistency if needed.
The finished pasta is served with a sprinkle of fresh lemon zest and freshly grated Parmesan cheese for brightness and savory depth. The dish balances the citrus tang and mild heat with the peppery greens and crunch from the nuts. It’s a flavorful yet light pasta well suited for lunch or a simple dinner.
Ingredients
- 4 oz rigatoni pasta cooked in salted water, per package instructions
- 1 tbsp olive oil
- ¼ yellow onion small, diced
- crushed red pepper flakes pinch, to taste
- 1 garlic large clove, minced
- lemon juice from ½ large, more if desired
- 1 tbsp butter
- 2 cups baby spinach mix
- 2 cups arugula mix
- 1-2 tbsp pine nuts toasted, to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- lemon zest from ½ a large
- Parmesan Cheese freshly grated, to taste
Instructions
- Cook the rigatoni in a large pot of salted boiling water, per package instructions, until cooked to al dente. Reserve ⅓ cup cooking water, then drain the remainder.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and crushed red pepper flakes, then cook, stirring often, for 6-7 minutes, or until starting to caramelize.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the lemon juice and butter, remove from the heat, and whisk until well combined.
- Add the cooked & drained pasta, spinach & arugula, and pine nuts.
- Season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed.
- Pour into a serving bowl and top with lemon zest and serve with freshly grated Parmesan, to taste. Enjoy.
User Reviews
Overall Rating
5
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